chimichurri rice
(4 ratings)
A delicious rice pilaf side dish with a chimichurri flavor base that gives it a distinct Argentinian flair. It's a great side dish to serve alongside just about any grilled beef or a grilled pork main dish.
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(4 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
25 Min
method
Saute
Ingredients For chimichurri rice
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2 Tbspolive oil
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2 cupsuncooked basmati rice
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1/2 cupchopped onion
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2 Tbspfresh lime juice
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1/2 tspfresh ginger, grated
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1/2 tspminced garlic
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1/4 tspcrushed red pepper flakes
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1/2 cuplow-sodium tomato sauce
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4 cupslow-sodium chicken broth
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1 cupfrozen green peas
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3 Tbspfresh cilantro, chopped
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2 Tbspfresh parsley, chopped
How To Make chimichurri rice
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1In a large saucepan with a lid, heat the oil over medium heat. Add the rice and the onion to the hot oil, and cook, stirring frequently until the onion is tender and translucent.
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2Reduce the heat to very low. Stir in the lime juice, ginger, garlic, and red pepper flakes. Stir quickly, and then add the tomato sauce. Stir well. Stir in the chicken broth and peas. Increase the heat to medium-high, and cook until it begins to bubble.
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3Once it begins to bubble, reduce heat to low, cover the pan, simmer for 15 to 20 minutes or until nearly all of the liquid is absorbed.
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4Remove the lid, and fluff the rice with a fork. Fold in the cilantro and parsley. Season with salt and pepper, if desired, and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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